About our Yoghurt
We were sitting around the kitchen table, talking about dairy and it occurred to us that no one had yet made a truly ‘New Zealand’ yogurt. These days you often hear of Greek style yogurt, or more recently, ‘Icelandic’ yogurt has been a thing. Why not one that made the most of the world’s finest raw ingredients – New Zealand dairy? Even better, what if we were able to run a young, fresh eye over an ancient food to make it unrivalled in taste and texture? Something that kiwis could proudly call ‘New Zealand yoghurt’. Anyway, we decided that we should do just that. So we have.
It Takes Time
the secret ingredient
We’re first to admit that yogurt isn’t a new thing. Certainly the basic natural processes that make yogurt haven’t changed. You start with milk, you heat it, you add yogurt cultures, you ferment it, you strain it. The magic of the chemistry is the same as always. But, it’s the nuances within the process that make all the difference - the type of milk you use, how long you ferment. The same basic natural chemistry can produce bland, thin yogurt or luscious thick yogurt, with wonderful, perfectly balanced flavours. And that’s where we come in. We decided we wanted to create a rich and creamy yoghurt made with the world’s best dairy ingredients. Our recipe is made with a unique blend of live cultures. After blending our base, we softly fold our yogurt before batching it overnight. Then we hand strain it, the traditional way of course, through cloth to remove whey and sugars. Next we let our mixture soft pot set so the yoghurts can thicken for two full days. The whole ritual takes us three days, end to end. It takes this amount of time to get the smoothest, creamiest texture and that wonderful glossy finish.